Though I've never had it or made it myself, I remember Goldenrod Eggs--a dish made with hard boiled eggs that my mother served at luncheon parties. The eggs were carefully hard cooked—never boiled as this turns the yolks green. The whites were chopped up and stirred into a white cream sauce. This was spread over toast with the crusts cut off and made into triangles. The yolks were then pressed through a sieve and sprinkled over the top of the creamed whites

This was a pretty dish yet far too labor intensive for me. Besides, I prefer hard boiled eggs cut up and made into egg salad or stuffed—but not by me. I can't get the whites out of the shells easily. However in the days when I was little there was more time for cooking because life was simpler and less hectic. In addition, women like my mom had luncheons in their homes because her friends were home with their kids too and did not have to go out to work.

On the Eve of the Equinox, we gather in the temple, but (O and woe!) the Goddess is gone; so we kindle lights and seek Her throughout the house. She Herself is nowhere to be found, but signs of Her presence are everywhere.

Well, it's a fortnight and odd days till we seek (and eventually, nether-faring to the Underworld, find) Her; meanwhile, the winter-scouring, the spring lustrations have begun. The sanctuary must be clean to welcome its Goddess's Return.

Only now I'm seeing ghost eggs everywhere, eggs that aren't there.

There's one, I'll think, reaching under the radiator, only to find that there isn't.

We are now between the time of Imbolc, when the fires in the belly quicken and hint at the coming rebirth, and Ostara, when that new birth of Spring occurs and the hibernating potential bursts forth in colorful blossoms and familiar bunnies and chicks.

Then there is the most familiar Egg: the supreme symbol of Ostara, Spring, new life and fertility. Yet it is so much more than that. Eggs have been painted, decorated, preserved, carved, crafted, offered, venerated and used as symbols and in rituals probably from the earliest days of humankind, certainly millennia before they came to be associated with the “borrowed” Easter of modern Christianity.

Eggs are the perfect symbol of life. They are literally life! All creatures begin as eggs in some form or another and all are composed of all four elements, which are perfectly represented by the parts of the egg: the shell is Earth, the membrane is Air, the white is Water, and the yolk is Fire.

It is easy to understand why so many different cosmologies and creation stories feature one or more “cosmic eggs” from which all beings, the world, indeed the whole universe are created. Several deities, such as Atargatis, are also believed to have been born from sacred eggs. Certain magical creatures are born from eggs under strange circumstances, such as the basilisk, which is hatched by a cockerel from a serpent’s egg.

There is the Greek Orphic Egg which hatched the first primordial being who created all the other gods, the Egyptian cosmic egg which birthed the sun god Ra, and the seven duck eggs hatched on the knee of the Finnish goddess Ilmatar, thus creating the various parts of the world.

Interestingly enough, the theory of the cosmic egg has a place in modern cosmological science. Current models suggest that over 13 billion years ago, the mass of all the universe was compressed into a singularity from which it expanded into its current state after the “Big Bang”. Could the Big Bang have been the moment of fertilization for the singular “egg”? The sparking action all life requires to ignite the potential contained in the seed which then expands and grows and even creates subsequent life?

More and more do quantum physics and other cutting-edge “modern” sciences begin to reflect, accept and even prove ideas that have existed in spirituality and mysticism since time immemorial; concepts that have been believed and perhaps truly known long before the advent of the tools and measuring devices mandated by science to verify the existence of anything.

So how could the egg not be supremely sacred, and how could it not hold the key to the mysteries of all life and creation? Eggs contain life, potential for life, and they contain all the elements. So too then are the elements, from which everything is created, the keys to truth and understanding.

My kitchen altar is very simple and consists of a single candle, a very cute little plush cow with a tiny porcelain teacup and saucer, and a polished, egg-shaped onyx crystal resting in an egg cup. It serves as a focal point and constant reminder of all I have already said about eggs and then some. I can’t sing their praises enough! Particularly in the kitchen, where they are obviously most common. They are delicious, nutritious and wildly versatile.

This year will be our 38th Annual. (Usually it would be the Sunday before the Evenday, but next weekend we've got Paganicon.)

The year was 1980. I'd just blown into town, and Ostara was coming up. I'd been reading about dyeing eggs with natural dyestocks in folklorist Venetia Newall's indispensible An Egg at Easter and wanted to give it a try.

So a small group of us—myself, Knight, Tanith, Volkhvy, and Grog—got together in Tanith's kitchen to give it a try.

We've been doing it every year since. It's the oldest ongoing tradition in the local community that I had a hand in helping to found.

This being the Midwest, of course, we start off with a potluck: in this case, brunch. Then we stoke up the dye-pots—natural dyes are mostly heat-applied—and the annual alchemy begins.

Colorful eggs, hopping bunnies, fuzzy yellow chicks – these are inherent Pagan symbols. Just because Christians conveniently borrowed (OK, out and out stold) one of our unique seasonal special days does not mean that we have to step aside. Have a Pagan Easter Bunny Day, instead.

Invite some of your closest over this Sunday to boil and hand-dye eggs. Beets, carrots, and the skin of red onions make some great all-natural dyes. Boil the veggies in separate pots and save the water to dip the hard-boiled eggs in, once they've cooled. You can always add to the decoration with colored pencils, crayons, and stickers, if you like (again after they're good and dry). The key to all of this is the perfect hard-boiled egg, of course. Here is a recipe for success:

HOW TO MAKE PERFECT HARD BOILED EGGS Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. The more eggs that are crowding the pan the more water you should have over the eggs. Heat the pot on high heat and bring the water to a full rolling boil. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. If you have the type of stove burner that doesn't retain any heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more. Or, if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. If it's not done enough for my taste, I'll cook the other eggs a minute or two longer. I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water. I find it easiest to peel the eggs under a bit of running water. The best way to store hard boiled eggs is in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered. They should be eaten within 5 days. (Recipe from Elise Bauer)

Hide them in the backyard and have a hunt. The one who finds the most eggs wins a dark chocolate bunny. Heck, deck out a whole festive basket for them: they now have organic jellybeans, believe it or not. Remember those chocolate "nests" made with coconut and jelly beans in the middle, from your local small-town specialty chocolate shop? Yummy!

Throw together a simple brunch to share of hot ham and rolls and mimosas on the side. If weather allows, chow down outdoors. Remember what it was to be a child at this time of year, pondering all the possibilities of a fresh new start to spring. Pay attention to the especially chirpy birds and notice everything beginning to bud. Wonder at the concept of one little bunny (or one giant one, kind of Stephen King-ish) assembling and hiding all those baskets in your house when you were a kid.